Over the weekend I tried a lovely homemade spinach and feta dip at my neighbours. This inspired me to create my own mediterranean whipped feta dip. I then found a NY times whipped feta recipe which further inspired me. This is my take on Sarah Jampel’s published recipe though I have tweaked it and converted it to metric. Her original is here.
Let’s get started on whipped feta dip
This dip was so simple to make. It tasted beautiful and luscious. It is a creamy lightness of whisked cheeses with the hints of paprika, lemon and spring onion.
I started by piling sliced spring onions, lemon and olive oil into a bowl and tossing them to cover in oil. I did the same with the tomatoes and grilled them all on one long tray.
Grilling accompaniments for whipped feta
I charred everything under the grill and forced myself to stay close. This was not the time to multitask as I needed to turn ingredients after 4-5 minutes and then remove things as they blackened. I may have left a couple of lemon slices a little too late!
I am lucky and own a Thermomix so everything can go straight in. See the notes in my recipe for how I utilised the Thermomix to get a gorgeous creamy finish on the dip.
Serving our whipped feta
Then I piled the whipped deliciousness into a large bowl (it made about 2 + cups) and topped with the charred spring onions and tomatoes. This is a large amount of dip so you may want to halve it. If you need to keep it then make sure you bring it back to room temperature before serving. You can also re-whip it if you like and then add topping on as required.
I ended up sitting down to eat some on toast immediately after this shot was taken. And boy what a great start to my day.
- 1 lemon juiced
- ½ lemon sliced thinly
- 1 bunch spring onions trimmed and halved crosswise
- 1 punnet cherry tomatoes
- ⅓ cup plus 3 tablespoons olive oil
- 400 grams feta cheese diced
- 200 grams cream cheese smooth and spreadable
- cracked black pepper
- ¼ teaspoon smoked paprika
- 1 tablespoon hot water
Heat the grill and line a baking sheet with baking paper or foil.
In a medium bowl, toss together the lemon slices, spring onions and 1 tablespoon olive oil. Place on baking sheet. Now toss the cherry tomatoes in the oil and add to the baking sheet. Grill until blackened, tossing occasionally. Allow around 7 to 9 minutes for the spring onions and about another 3-4 minutes for the lemon slices and cherry tomatoes. Transfer to a plate to cool slightly.
In a food processor or thermomix, add the feta, cream cheese, 1/3 cup olive oil, lemon juice, black pepper, smoked paprika and hot water. Purée until very smooth, then add almost all of the spring onions. Pulse to combine, leaving some chunky scallion pieces. Taste for lemon, adjusting as needed.
Transfer to a bowl, then garnish with charred lemon slices, charred cherry tomatoes, black pepper and a drizzle of honey.
If using a Thermomix. Puree the ingredients on #7 for 20 seconds. Insert the butterfly whisk and whisk on #3 for an extra 20 seconds to lighten and truly whip this dip.